Ingredients
- 2 lbs carrots, peeled and coarsely chopped (about 4 cups)
- 1 small yam, peeled and coarsely chopped (about 1 1/2 - 2 cups)
- 1 medium onion, cut into large chunks
- 1 clove garlic, peeled and left whole
- 1 tablespoon olive or melted coconut oil
- 6 cups low-sodium vegetable broth
- 2 teaspoons grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon EACH salt and pepper
- 1 cup canned coconut milk (light or regular)
- Chopped fresh cilantro for garnish (optional)
How to Make
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Step 1: Preheat oven to 375F.
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Step 2: Place carrots, yam, onions and garlic on a rimmed parchment lined baking sheet.
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Step 3: Drizzle with oil, and mix with your hands until well coated with oil. (a wee bit messy, sorry!)
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Step 4: Roast uncovered, for about 35-40 minutes, until tender; stir once halfway through cooking time
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Step 5: Be careful not to burn them; exact roasting will depend on thickness of veggies.
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Step 6: Transfer roasted veggies to a soup pot; add broth and all spices.
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Step 7: Bring to a boil and reduce heat to low and cover and simmer for 5 minutes.
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Step 8: Remove soup from heat, and add coconut milk.
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Step 9: Using an immersion blended puree soup until perfectly smooth.
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Step 10: If using regular blender...be careful and remember soup it hot...may take 3-4 batches to puree.
We hope you enjoy this recipe!
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